Any Home Bakers Here?

[Aria]

I am getting ready to make this again… and experiment with it, but here is the original recipe:

Whiskey Pie
Crust:
1 1/2 cups graham crackers, crushed
1/4 lb butter
1/3 cup sugar
dash cinnamon
Filling:
12 oz cream cheese
1/2 cup sugar
2 eggs, beaten whole
1 Tbs flour
3 Tbs whiskey
Topping:
1 cup sour cream
3 Tbs sugar
1 Tbs whiskey
Mix all crust ingredients together and press them into a pie pan, covering bottom & sides. Soften cream cheese, beat altogether with flour, sugar, eggs, and whiskey until thick as cream. Pour into the graham cracker shell. Bake at 375 degrees for 20 minutes. Mix topping ingredients and spread on pie and bake 5 minutes more. Chill.
Traditionally served for wakes.
Use a good whiskey for good flavor.
Happy Baking

Pictures are from last time I made it… picture before topping put on and baked, and the other after topping added and baked.View attachment 3677189View attachment 3677191

HOW SUPER. Thanks for sharing.

 

[ronott1]

I am getting ready to make this again… and experiment with it, but here is the original recipe:

Whiskey Pie
Crust:
1 1/2 cups graham crackers, crushed
1/4 lb butter
1/3 cup sugar
dash cinnamon
Filling:
12 oz cream cheese
1/2 cup sugar
2 eggs, beaten whole
1 Tbs flour
3 Tbs whiskey
Topping:
1 cup sour cream
3 Tbs sugar
1 Tbs whiskey
Mix all crust ingredients together and press them into a pie pan, covering bottom & sides. Soften cream cheese, beat altogether with flour, sugar, eggs, and whiskey until thick as cream. Pour into the graham cracker shell. Bake at 375 degrees for 20 minutes. Mix topping ingredients and spread on pie and bake 5 minutes more. Chill.
Traditionally served for wakes.
Use a good whiskey for good flavor.
Happy Baking

Pictures are from last time I made it… picture before topping put on and baked, and the other after topping added and baked.View attachment 3677189View attachment 3677191

Thanks for the Recipe!

 

[ronott1]

Recipe is here:
https://www.twelveonmain.com/sourdough-french-bread-with-starter-or-discard/

Thanks for the recipe!

 

[ronott1]

Made sourdough French bread. Is in cooling phase. Can't wait!

View attachment 3676981

Raised, scored, egg-washed, ready for heat ...
View attachment 3676983

... and, done!

Nice Bread!

 

[Lauravonsmurf]

Do not add more alcohol to it till you’ve tasted as the recipe calls for. After the first per the recipe then experiment away… This week I will make one per the recipe and a Pumpkin Cream Cheese Dark Rum experiment

 

[BigBlueHen53]

Good Morning Home Bakers up awful early.
@Aria neither of us are Sissies we are strong resilient women.

YESSSS! Rawr!

 

[jnicholes]

Good morning everyone.

I forgot to get a picture of the duck when it was done cooking. Sorry about that. It was delicious, though.

I had leftover paella for breakfast. Then, I went to give my new plant some breakfast, but it beat me to it.

That dark spot is an insect. From the looks of it, it appears to be a bee.

 

[pennyJo1960]

Good Morning Home Bakers. Going to make a cheese cake.
New York style with sour cream.

 

[cavemanrich]

I baked Challah . very soft ,and delish.
I have a few recipes on hand. I combined the ideas from those and put my own together. I substituted the water with milk. I also adjusted the amount of butter to suit me. and amount of eggs.
Oh, not to forget, the size of this bake. It makes 4 bread pans as seen. Everything can be cut in half to make smaller order.

My ingredients.
2 cups milk, ( warm to 110°F to proof yeast.)
½ cup of butter. (one stick) melted and cool
8 cups of flour. (I used All purpose)
1/4 cup Regular sugar
1/4 cup Brown sugar
4 eggs
1 TBS salt
2 TBS yeast. (2 envelopes is equivalent)
+ 1 egg for whole egg wash
Play by play.
Mixed all the wet ingredients plus sugar, first in my stand mixer. I then added the sifted flour and salt mix, a cup at a time as the mixer was kneading. I like to mix slowly and well. This is how the consistency looked after adding most of flour. (about 7 cups.) Final cup I used on breadboard to hand knead the dough after first proofing.

This is how well the first rise took off. , About 50 minutes.

I kneaded the final cup into dough so to create a workable style rolls.

I divided my total into 4 portions, and then started to make individual loaves. I used 2 different style of braiding,, just for fun.

My 4 loaves braided and Whole Egg washed. waiting for second rise. (not very long)

Bakes @ 350°F for 35 minutes. internal temp shows 211°F on my thermometer. Indicates baking is done.

Out of oven. The Coppertone color is a result of using Whole egg wash. (yolk, and white, with a dash (1 Tbs ) of milk)

On cooling rack

Turned out Beautiful and Soft and delish.

Notes.
I know traditional Challah is usually baked on a flat stone like below picture. I have done it both ways. I like doing it in pans because multiple loaves fit easily into my oven space at same baking.

Pix below is from Online. (not mine)

 

[Aria]

I baked Challah . very soft ,and delish.
I have a few recipes on hand. I combined the ideas from those and put my own together. I substituted the water with milk. I also adjusted the amount of butter to suit me. and amount of eggs.
Oh, not to forget, the size of this bake. It makes 4 bread pans as seen. Everything can be cut in half to make smaller order.

My ingredients.
2 cups milk, ( warm to 110°F to proof yeast.)
½ cup of butter. (one stick) melted and cool
8 cups of flour. (I used All purpose)
1/4 cup Regular sugar
1/4 cup Brown sugar
4 eggs
1 TBS salt
2 TBS yeast. (2 envelopes is equivalent)
+ 1 egg for whole egg wash
Play by play.
Mixed all the wet ingredients plus sugar, first in my stand mixer. I then added the sifted flour and salt mix, a cup at a time as the mixer was kneading. I like to mix slowly and well. This is how the consistency looked after adding most of flour. (about 7 cups.) Final cup I used on breadboard to hand knead the dough after first proofing.
View attachment 3677796
This is how well the first rise took off. , About 50 minutes.
View attachment 3677797
I kneaded the final cup into dough so to create a workable style rolls.
View attachment 3677798
I divided my total into 4 portions, and then started to make individual loaves. I used 2 different style of braiding,, just for fun.
View attachment 3677799
My 4 loaves braided and Whole Egg washed. waiting for second rise. (not very long)
View attachment 3677800View attachment 3677801View attachment 3677802View attachment 3677803View attachment 3677804
Bakes @ 350°F for 35 minutes. internal temp shows 211°F on my thermometer. Indicates baking is done.
View attachment 3677805
Out of oven. The Coppertone color is a result of using Whole egg wash. (yolk, and white, with a dash (1 Tbs ) of milk)
View attachment 3677806
On cooling rack
View attachment 3677807
Turned out Beautiful and Soft and delish.
View attachment 3677808
Notes.
I know traditional Challah is usually baked on a flat stone like below picture. I have done it both ways. I like doing it in pans because multiple loaves fit easily into my oven space at same baking.

Pix below is from Online. (not mine)
View attachment 3677848

Your loaves are MUCH BETTER LOOKING. SUPER. Thank you for sharing. I
have the recipe. LOVE THE LOOK ...they gotta be delicious. Thanks again, Aria